Profile

After completing a three- year full-time course in professional cookery at Westminster College, London, Keith commenced work as a Saucier at the Goring Hotel, in 1950. Then he moved on to The Royal Albert Hall in 1952. In 1953, Keith joined the Merchant Navy, serving on the Queen Mary and the RMS Caronia, as Chef Saucier. The Caronia was a world cruising luxury ship catering only for Multi millionaires. Keith completed several7 month world cruises and really saw the world. Keith migrated to Australia after being employed by the 1956 Melbourne Olympic Committee; his main role was to prepare cold buffets for the VIP clients at the Melbourne Cricket Ground. Keith’s next major role was executive Chef at the Victoria Ltd in Little Collins street, Melbourne, for ten years, in those years The Victoria was the largest hotel in the southern hemisphere with 800 rooms and serving 2000 meal per day. In 1969, Keith took up teaching at William Angliss College, as well as teaching chef apprentices; Keith introduced the Duke of Edinburgh Award to several groups of four, third year apprentices. In October 1973, Keith was invited to attend a buffet luncheon by his Excellency and Lady Delacombe at Government House, Melbourne, where he was introduced to His Royal Highness The Prince Philip, Duke of Edinburgh. In 1985 he was appointed foundation Head of Department of Hospitality, Travel & Tourism, at Broadmeadows College of Tafe, Which is now Kangan Institute. He left the College in 1988 to work for Spotless Services. Whilst in the Education Department Keith gained a Bachelor of Education degree, a diploma of Education and a Trained Trade Teachers Certificate and a Diploma of Principles of Management. Whilst at Spotless Keith had several senior management positions finishing up as National Quality Assurance Manager and being responsible to initiate, implement and maintain the Quality Assurance Standards {AS/NZS/ISO 9002} at several large defence force bases including the Australian Defence Force Academy in ACT, and the Woomera Defence force base. In addition, Keith was responsible to set up and establish a National Food Safety program for Spotless. Finally, Keith worked with a team of young chefs from 1990 to 1992 to prepare for and compete in the Culinary Olympics. The Spotless team was awarded 18 Gold Medals and 1 Silver Medal. Keith retired in mid 1999.